Looking for a satisfying, plant-based breakfast that doesn’t compromise on flavor? These Vegan Breakfast Quesadillas are the perfect solution. Packed with protein and vibrant veggies, they’re a delicious way to kickstart your morning.
Why You’ll Love This Recipe
These quesadillas are not only delicious but also:
- Protein-rich: Thanks to tofu and kidney beans
- Flavorful: With sautéed red peppers and spinach
- Cheesy: Using your favorite vegan grated cheese
- Versatile: Perfect for breakfast, brunch, or even dinner
Ingredients:
To make these delightful quesadillas, you’ll need:
- Extra-firm tofu
- Red bell pepper
- Red kidney beans
- Fresh spinach
- Vegan grated cheese
- Tortillas
- Spices: turmeric, garlic powder, black salt (Kala Namak), black pepper
- Olive oil
How to Make Them:
Step 1: Prepare the Tofu Scramble
Crumble the tofu into a bowl. In a heated pan with a little olive oil, cook the tofu with turmeric, garlic powder, black salt, and black pepper. Sauté until golden and slightly crispy.
Step 2: Sauté the Veggies
In the same or a separate pan, add a bit of oil and sauté the red bell pepper until soft. Add spinach and cook until wilted.
Step 3: Assemble the Quesadillas
Lay a tortilla flat. Spread a layer of tofu scramble, sautéed veggies, kidney beans, and a handful of vegan cheese. Top with another tortilla.
Step 4: Cook the Quesadillas
Place the quesadilla in a pan over medium heat. Cook each side for 2–3 minutes, or until golden brown and crispy, and the cheese is melted.
Step 5: Serve
Cut into wedges and serve hot with salsa, guacamole, or avocado slices on the side.
Tips for Success
- Use Black Salt: Adds a real “eggy” flavor to the tofu scramble.
- Press the Tofu: Helps improve texture by removing excess moisture.
- Customize: Feel free to swap in your favorite veggies or beans.
Happy cooking!